Stuffed Meatloaf & Mashed Potato Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Meatloaf Burger:
Olive oil spray (grill surface)
1/3 cup dry Italian style bread crumbs
2 teaspoons dried oregano
2 tablespoons olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 1/2 pounds pork and beef meatloaf mix (or equal parts ground pork and chuck)
2 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten
2 cups thickly sliced Gouda cheese
2 cups katsup
6 freshly baked onion rolls
Hashed Browns:
4 large baking potatoes, peeled & shredded
3/4 cup canola oil Kosher salt to taste



1. Preheat grill to medium high heat (350-400 degrees). Spray surface lightly with olive oil spray to prevent sticking. 2. In a large, dry, cast-iron skillet, lightly toast breadcrumbs and oregano until lightly browned and fragrant (this doesn't take long). Remove from skillet and add to a large mixing bowl. 2. Add olive oil to the same skillet and sautee diced onion until soft. Add minced garlic and sautee an additional minute before removing from heat. 3. Place meatloaf mix into a large bowl. Add the breadcrumbs & oregano, sauteed onion & garlic, salt, pepper, Parmesan, worcestershire and eggs. Toss gently until ingredients are mostly incorporated (don't overmix!). 4. Form 6 patties from the meatloaf mixture, forming each around 1 thick slice of gouda cheese. Roll each side of the patty in Katsup so that it is completely covered. 5. Grill patties covered, over medium high heat for 7-9 minutes on each side, or until beef is not pink. Remove patties from the grill, keeping covered, so that the juices reincorporate back into the burgers and keep warm. 6. Add canola oil to preheated cast iron skillet. Form one large hashed brown using the shredded potates, completely covering the bottom of the skillet. Pan fry until crisp on one side (4-5 min.), then gently invert to complete cooking on the other side. Try not to stir or flip the potatoes, rather — allow them to cook completely on one side before flipping. A good trick is to use a plate to invert the potatoe prior to cooking the 2nd side. **Note — step 6 can be cooked simultaneously with the 2nd side of the burgers to save time. 7. Generously salt the hashed brown and cut into 6 equal portions. 8. Assemble the burgers onto the potato rolls in this order: bottom roll, meatloaf burger, hashed brown, swirl of katsup, top roll. Enjoy!